SALT CRUSTED WHOLE FISH
Provided by Guy Fieri
Time 35m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish.
- In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. Mix with your hands until a thick paste forms.
- Fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices. Rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper
- Put the fish on the parchment lined baking sheet. Mound the salt paste evenly over the entire fish. Press the mixture firmly down to the baking sheet, being careful to seal any cracks.
- Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes.
- Slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife. Slide a spoon under the top fillet, over the spine, and lift it to a serving platter. Turn over and repeat. Garnish with lemon slices and serve immediately.
GRILLED SPICED FISH
These moist flaky fillets provide a welcome change of pace at summer cookouts. Chris McBee of Xenia, Ohio peppers a savory herb rub with cayenne, then works it into the fish. Even steak lovers will be smacking their lips.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Spoon oil over fish. In a small bowl, combine the seasonings; sprinkle over fish and press into both sides. Cover and refrigerate for 30 minutes. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes with a fork.
Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 664mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
SALTED GRILLED FISH
An amazing dinner fish, really easy too. I serve it on a bed of stirfry and beansprouts with something green like bok choy. I prepare everything before the guests arive, then 20 mins before we sit down to eat, pop it all in the oven/on the stove! It's awesome and always gets compliments!
Provided by Luschka
Categories Japanese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the fish under cold water and pat dry with paper towels. Place the lemon slices inside the fish.
- Finely grate the ginger using the smallest side of the grater. Use your hands to squeeze out as much juice as possible from the pulp. Reserve the juice and discard the dry pulp.
- Place the ginger juice, mirin and soy sauce in a small bowl and mix to combine. Pour the mixture evenly over the fish and sprinkle both sides of the fish with salt. Cover the fish tail and fins with salt to protect it from burning.
- Line a grill tray with foil and place it on the level furthest from the heat - if fish is too close to the heat it will cook too quickly and could burn. Cook the fish until golden brown on both sides (unless you chose the snapper!) and the flesh flakes easily when tested with a fork - this will take about 6 to 8 minutes, depending on the thickness and variety of the fish.
- (Remember to remove the salt off the fins and tail!).
- Place the fish on the plate, garnish with some ginger slices and serve immediately.
Nutrition Facts : Calories 9.9, Fat 0.1, Sodium 2270.3, Carbohydrate 2.2, Fiber 0.7, Sugar 0.2, Protein 1.1
CLASSIC SALT-GRILLED FISH
Salting fish removes the fishy-tasting juice from the flesh. Shioyaki is a great way to cook sardines, swordfish, or many other types of fish.
Provided by Hiroko Shimbo
Time 40m
Yield Serves 4
Number Of Ingredients 5
Steps:
- To clean the sardines, have at hand a large bowl of cold salted water. Rinse the whole fish under cold running water. Scale the fish. Cut open the belly, and remove the gills and intestine without damaging them. Rinse the inside of the belly thoroughly but gently. Don't use a toothbrush, because sardines are very tender. Rinse the fish again in the salted water. Drain the fish, and wipe it dry with paper towels. For a more attractive presentation of cooked whole fish, you can remove the gills and intestine together without cutting the belly. To do this, insert a pair of disposable wooden chopsticks through the mouth of the fish and deep into the belly. Rotate the chopsticks several times, and then gently pull them out, with the intestine and gills sandwiched between them. If you won't be cooking the fish for several hours, wrap it in plastic, and refrigerate it.
- If you are using swordfish steaks, rinse them in cold salted water (1½ tablespoons fine salt per quart of water) very briefly. Once fish is filleted and cut into pieces, it loses its flavor quickly in water. Drain the steaks, and wipe them dry with paper towels.
- Salt the fish using the proper amount of salt (see note), and let it stand for 20 minutes. During the salting period, fire up a grill or broiler. Heat the grill rack or broiler pan to a very high temperature before placing the fish on it. This will prevent the fish from sticking to the rack or pan.
- Rinse the fish in a bowl of salted cold water (1½ tablespoons fine salt per quart of water). Wipe the fish dry with a paper towel.
- Place the fish on the hot grill rack or broiler pan, about 4 inches from the heat source, with the side that will face the diner toward the heat. Cook the fish over high heat until its surface has attained a nice golden color. Turn over the fish just once. A 1-inch-thick fish takes about 8 to 10 minutes of total cooking time.
- Mix the daikon with the soy sauce. Accompany each serving with a little tinted daikon and two lemon wedges.
GRILLED SALT-RUBBED FISH SANDWICH
For this ultimate beachside summer sandwich, mahi-mahi fillets are rubbed with salt, thyme, and lemon zest before hitting the grill. Afterwards, they're nestled into a soft hoagie roll along with homemade tartar sauce, crisp lettuce, and ripe tomato slices.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 15
Steps:
- For the Sandwich: Combine thyme, lemon zest, 1 teaspoon salt, and 1 1/2 teaspoons pepper in a small bowl. Sprinkle mixture over all sides of fillets.
- Preheat grill to medium-high. Drizzle fillets with oil, then grill, flipping halfway through, until opaque and cooked through, 4 to 5 minutes a side. Transfer to a plate. Grill rolls, cut-sides down, until toasted and golden, about 30 seconds.
- For the Tartar Sauce: Combine all ingredients in a bowl and season with salt. (Sauce can be refrigerated in an airtight container up to 3 days.)
- Top bottom half of each roll with tartar sauce, a fish fillet, lettuce, and tomato; add top halves and serve.
More about "salted grilled fish recipes"
43 GRILLED FISH RECIPES FOR YOUR NEXT BBQ | EPICURIOUS
From epicurious.com
Estimated Reading Time 7 minsPublished 2018-05-23
- Spiced Salmon Kebabs. These simple salmon kebabs are made even easier when you thread the salmon onto two skewers. This helps keep the flaky fish in place as you turn the skewers on the grill.
- Grilled Red Mullet with Charred Onions and Pine Nuts. The real star of this dish is the agrodolce, the sweet-and-sour condiment made from capers, pine nuts, raisins, and red wine vinegar.
- Fish Tacos al Pastor. Inspired by the classic pork al pastor marinade, the most involved part of this grilled halibut recipe can be prepped ahead of time.
- Grilled Swordfish with Tomatoes and Oregano. This grilled swordfish recipe instructs you to grill the swordfish steaks first, and then marinate them in a dressing of red wine vinegar, oregano, and capers.
- Grilled Spiced Snapper With Mango and Red Onion Salad. Grilling a whole fish might feel daunting to some home cooks, but you can do it! This recipe walks you step-by-step through turning the fish on the grill grate (hint: using two spatulas is key).
- Grilled Flatfish With Pistachio-Herb Sauce. To grill flatfish, cut it into wide chunks but leave the skin and bones intact. The bones help keep the fish together on the grill, and the skin gets crispy while the fish inside stays perfectly tender.
- Crispy-Skinned Salmon with Whole Lemon–Sesame Sauce. Adding an entire lemon (yes, the whole thing—skin, pith, and flesh) gives brightness and texture to this sauce, far beyond what lemon juice alone would do.
- Grilled Halibut With Tomatoes and Hearts of Palm. Few things could be simpler—or more rewarding—than easy grilled fish recipes like this one. For meaty steaks of swordfish, albacore, and halibut, all you need is a kiss of high heat from a grill and a simple vinaigrette.
- Grilled Salmon Steaks with Cilantro-Garlic Yogurt Sauce. Pro tip: You'll want to drizzle this sauce over everything, so make a big batch to carry you through the week.
- Sweet and Salty Fish Collars. The collar, the part between the head and the body, can be one of the most delicious parts of a fish. Try this sweet and salty sauce with the collar of grilled cod, or another white fish like tilapia, sole, snapper, or even catfish.
TOP 28 GRILLED FISH RECIPES - THE SPRUCE EATS
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- Ginger-Lime Swordfish. Swordfish is wonderful when prepared on the grill. The firm meat holds together well and it grills a lot like a good steak. This recipe includes a sweet and sour, Asian-inspired marinade that brings out the flavors of the fish and creates the perfect crust on the grill.
- Salmon With Lemon and Thyme. The combination of lemon and thyme is made for salmon, and this grilled salmon recipe is sure to become a dinnertime standby.
- Garlic Halibut Steaks. Halibut might just be the perfect fish for the grill and easily can become a personal favorite. It can be a bit of a splurge, but this recipe makes it worth the price.
- Sea Bass With Garlic Butter. Sea bass can be something of a blank canvas when it comes to flavor. This recipe features a rich garlic butter that is used to baste the fish after it is flipped on the grill, making for a fish dish that is quick and easy, and one that everyone will love.
- Blackened Red Snapper. Blackened fish typically comes out of a flaming hot skillet, but this version reduces the oil and puts it on an equally hot grill.
- Firecracker Salmon. The spicy Asian-inspired marinade for this salmon loads it up with flavor. The marinade combines Sambal chili paste with soy sauce, ginger, brown sugar, and garlic.
- Lime and Basil Tilapia. Let's be honest—tilapia is a type of fish that can really use a flavor boost. This recipe infuses a good dose of lime and basil to this grilled fish after a short time in the marinade.
- Onion Butter Cod. Cod is a great fish for the grill. It may need a gentle touch, but the buttery texture is fantastic. In this recipe, the butter flavored with white wine and onion is basted on the cod as it grills, creating layers of flavors on the fish as it cooks.
- Basil-Rosemary Grilled Trout. Trout is a popular fish that is lovely when it is freshly caught and cooked over a campfire. Although it is more likely we'll be cooking on a grill in our backyard, this fish will still be delicious, especially on a charcoal grill.
- Mexican Red Snapper. This is a classic Mexican recipe for grilling whole red snapper where the entire fish is coated in achiote paste and citrus to build the flavors.
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